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Vegan & Gluten-Free Blueberry Buttermilk Muffins

So what do you when you have leftover frozen blueberries? Well some would say make pancakes, but I say make muffins! The lemon blueberry bread from last week was so good that I decided I needed to try to top my blueberry baking and figured I would also try something new, so here are some vegan and gluten-free Blueberry Buttermilk Muffins.

So what’s new about these muffins? Well first it’s the buttermilk! Obviously buttermilk isn’t vegan so I had to go a’Googling to figure out how to make it. Well come to find out it’s the simplest thing ever. Lemon juice and non-dairy milk! So simple any child can do it – or even a baking-challenged type person. The other thing I am using different is a new brand of GF flour. I won an awesome prize from Vegetarian Mamma’s month of giveaways back in February. The prize? A whole bunch of GF flour blends from BetterBatter. And since I won this I get to give a real opinion. And it is good flour, but super-fine. It’s made from mainly rice flours which is finer but coarser and doesn’t have enough oomph. It absolutely did not ruin these muffins at all; however, you can just tell a difference in the texture. Not bad, just different. And since you have been reading my gluten-free disability in baking you know that I am still searching for the perfect flour texture without have to use a bunch of different ones. I will be baking more for this month so I will be trying another cookie recipe next time, but with this flour. We shall see how it does.

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There are a ton of blueberries in these muffins – I didn’t hold back – but I don’t necessarily know if the “buttermilk” really came through or not. I tasted it before I poured it in – blech. It sure tasted sour, but I don’t detect any different flavor. Mainly it tastes like a slightly sweet blueberry muffin. Which of course is what I was going for. Start by pouring the lemon juice in a measuring cup then filling the rest of the one-cup with vanilla almond milk; let sit while doing rest. Mix the flour, baking powder, and cardamom in a large bowl and make a well in the center. In a smaller bowl mash the banana then mix in the Splenda, extract, and almond milk. Pour mixture plus Vegg and buttermilk into dry ingredients and mix. Chop the pecans and pour the blueberries into the small mixing bowl. Sprinkle a little flour over blueberries and mix then fold berries and pecans into the batter. Spray baking sheets with non-stick spray and spoon in batter. I used muffin liners – totally bad idea. I have the worst luck with muffin liners, so don’t use them with this recipe. The muffins will stick to the paper – sad face. But the baked muffin will fall right out of the non-stick sprayed muffin tins. Bake at 350 degrees for 28 minutes. Dump on cooling rack. Enjoy warm (they are awesome warm!) or wait until they are cooled and drizzle a little glaze over them. Not necessary but adds a little sweetness.